I have made some tasty things with gochujang lately. It makes me almost appreciate that I made a full half gallon of the stuff. Really, everything that I’ve made has turned out lovely. (Ha! Take that, James! –He made fun of me for making so much of it in the first place)
I’m going to talk today about butterkäse. It’s a German cheese, mild in flavor, soft and smooth in texture, and highly meltable. In short, it’s a perfect sandwich cheese. It’s made in Germany and also in Wisconsin where I grew up. And now that I know how to make my own cheese, it’s made wherever I live as well.
So, we made some goat prosciutto. Generally, prosciutto is made from the leg of a pig, but we were looking for something that would cure in a shorter amount of time. Goat leg it was! And the plus was that by de-boning the goat leg, we were able to finish aging the meat in just a month. (Another speedy bonus was that the farmer we bought the goat leg from only had half legs available at the moment . . . It took much less time)
I kind of love Indian food. It doesn’t have good looks, but it has amazing taste. Every concoction of Indian food that I have made is gloppy-looking (including this recipe), but who cares when it’s so delicious. I love the use of sauces and creams and coconut milk and spices. I just love it.
Not too long ago, I shared how James and I dry cured two pork jowls to make guanciale (pronounced gwan-chee-ahhhhh-la). Dry curing whole cuts of meat is stupid easy. Besides time, it just requires a space with a specific temperature and humidity range. That space, of course, is what we’re working on designing for you all: The Cave, a place to ferment just about anything (from lagering beer to fermenting yogurt to dry curing guanciale). It’s not ready for production yet, but you can be sure that when it is, we’ll be enthusiastically promoting it from the digital rooftops. (By the way, you can sign up to our email list over on the right to be the first to be notified when it does become available for pre-orders.)
Well anyway, guanciale takes at least a month to make. And now we’re ready to tell you about how it tastes and what our favorite use for cooking up guanciale is.
A couple months ago I made some gochujang, and I had just a small amount leftover that wouldn’t fit into my half gallon mason jar. I was concerned about this small amount, because I hate food waste, but yet I didn’t know what to do about it. Was it worth it to save it and put it in its own little smaller jar to ferment? So I asked James about it in all earnest. This is what he told me.
“How much did you make already?”
“A half gallon jar.”
“I think you know my answer. (another long pause) What are you going to do with all of it?”
Well, James, this. This is what I’m going to do with it. I’m going to make a MILLION potstickers and eat them all, using one tablespoon of gochujang at a time, because this is the most amazing food that ever was. (But seriously, if anyone local to us would like some, we have way more than we’re going to use up).
Do you see all those exclamation points? This post isn’t just about ramen. It’s about Ramen!!! Real, nourishing, homemade ramen. A dish that is simple at heart, but utterly delicious.
This is a big favorite for me. I love just about any meal that involves spiced, flavorful broth. And the best part about this Moroccan chicken recipe (as even James would attest to) are the bits of preserved lemon floating around, giving it a citrus zing.
I could never be a “real” food blogger. Sure, I like to try making lots of new things, but usually with an eye for what is already familiar. For example, homemade vinegar was a new project for me this year, but it’s always been a staple in my home. I already knew that I liked it and would have multiple uses for it and that it wouldn’t go to waste.
When I was curating a list of recipes to put on our website, I had to include pepperoni. It’s a quintessential American take on dry cured meats, and it had to be there. It’s the most favorite of pizza toppings. It’s spicy, yet has an overwhelmingly wide appeal. I know there are varying levels of qualities of pepperoni, but I love them all (well, maybe not the turkey pepperoni. . .). The very, very of bestest of pepperonis though? That’s the kind that is homemade.